KANSAS STIR FRY

KANSAS STIR FRY
- One (1) pound boneless beef sirloin steak
- Eight (8) once uncooked linguine
- Three (30 tablespoons of olive oil
- Two (2) large cloves garlic, crushed
- Half (1/2) teaspoon salt
- Half (1/2) teaspoon pepper
- Eight (8) once portobello mushroom caps, cut in half
- One (1) medium green bell pepper
- Two (2) tablespoons basil leaves
- Third (1/3) cup of Romano cheese, grated

KANSAS STIR FRY PREPARATION:
Cook pasta according to package directions; drain. Keep warm.Meanwhile trim fat from beef steak. Cut steak lengthwise in half and then crosswise into 1/8-inch thick strips. In large nonstick skillet, heat 1 to 2 TBS. of olive oil over medium-high heat until hot. Add beef and garlic (half at a time) and stir-fry 1 to 2 minutes or until outside surface is no longer pink; remove. Season with salt and pepper.In same skillet, heat 1 tablespoon oil until hot. Add mushrooms and bell pepper strips; stir-fry 3 to 4 minutes or until mushrooms are tender. Return beef to pan; add sliced basil and toss.Place pasta on platter; spoon beef mixture on top. Sprinkle with cheese.